The first thing I do is take the can of fish food from the cabinet that I opened yesterday and reopen it. I then pour the requisite amount of food into each of the tanks of fish, going a bit faster than usual, as I risk being late to work today. I then preheat the oven at 425 degrees Fahrenheit, the system of measuring temperature used here in Avengard, New York, The United States. I then turn on the sink, use the soap bottle to put soap on my hands, then wash my hands for exactly 40 seconds. I open the refrigerator, and take out a fresh cod. I place the cod on a cutting board, then close the refrigerator. I then take a knife from the knife drawer, and cut it in several pieces. I remove the bones and discard the tail, but I keep the head. Contrary to popular belief, the head is the best part of eating fish. Consuming the eyes and mouth of the animal, its view into the world, cements the idea that this object of consumption was once a living thing. We see out of our eyes, just like this fish did. I pour some olive oil on the pieces, then add salt for flavoring. I then add some cayenne pepper from a container that carries the spice—a classic accompaniment for this type of fish. Finally, I peel a clove of garlic and mince it, then add the pieces to the dish. After the oven is finished preheating, I place the cod in it and wait for ten minutes. While waiting, I take a lemon from the lemon bowl (a bowl that is used to store lemons, no other fruits), and cut the lemon in half with the same knife and cutting board I used to cut the cod. I then realize that my lemon bowl is empty, this was the last lemon. I make a mental note to buy more lemons at the lemon store (a store that sells many things, but one I only ever make use of to buy lemons from, which is why I call it the lemon store). After the ten minutes are up, I take the cod out of the oven and place it on a plate. I then squeeze the lemon halves onto it, and discard what remains of the lemon halves' corpses. I then eat the cod using a fork and knife. (edited)